A quick and easy rough puff pastry dough recipe that can be used for anything from Danishes to tarts and more! This simple dough yields perfectly flaky, buttery and tender pastries in a fraction of the time and effort.
- 2 cups (241g) unbleached all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into pats
- 1/2 cup sour cream
- In a large bowl, whisk together flour, baking powder and salt.
- Use a pastry blender, fork or your fingers to cut in butter gradually until mixture resembles coarse crumbs. Butter should be left in large pea-sized pieces.
- Stir in sour cream (dough will still be crumbly). Turn mixture out onto a well-floured surface. Knead a few times to form a cohesive dough.
- Use hands to roughly pat dough into log shape; lightly dust with flour. Use a rolling pin to roll out dough into an 8×10-inch rectangle.
- Lightly dust top of dough with flour. Starting with a shorter end, fold dough in three like a business letter.
- Flip dough over and rotate 90 degrees. Dust lightly with flour and roll out t0 an 8×10-inch rectangle. Fold in three again.
- At this point, the dough should be fairly well incorporated and smooth (it doesn’t have to be perfect but it shouldn’t be shaggy/crumbly). If not, repeat the flip-rotate-flour-roll out process one more time.
- Wrap dough tightly in plastic wrap. Chill for at least 30 minutes before using, then roll out pastry into desired size for recipe. If not using right away, freeze up to 2 months. Thaw in refrigerator overnight before using.
- Recipe adapted from King Arthur Flour.
Keywords: blitz puff pastry, easy puff pastry, quick puff pastry, flaky pastry, laminated dough, turnover dough